Resistant starch as functional ingredient: A review

Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistant starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran. Among its desirable physicochemical properties are its swelling capacity, viscosity, gel formation and water-binding capacity, which make it useful in a variety of foods. In this review, we discuss different types of resistant starch, food sources, and potential health benefits and food applications of resistant starch.     

健康食品配料——低聚异麦芽糖

低聚异麦芽糖又称分歧低聚糖,以淀粉为原料采用酶工程技术生产,是功能性低聚糖中产量最大、应用最广泛的一种健康食品配料。低聚异麦芽糖于80年代在日本成功开发,1990年产量达8,000吨,1995年产量为11,000吨,至1997年已达15,000多吨。由于低聚异麦芽糖具有显著的生理功效,且价格极具市场竞争力,发展速度较快,年平均增长率超过10％。     

Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model

Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk-based food product model. The transgenic starches were specifically modified with respect to amylopectin chain length and phosphorous content by suppression of the starch branching enzyme and overexpression of glycogen branching enzyme. Transgenic starches with long amylopectin chains and high phosphorous content had increased gelatinisation temperatures, produced gels with a higher tendency to retrograde and a low freeze/thaw stability as compared to starches with shorter amylopectin chains and lower phosphorous content. The textural properties of the food product model prepared from genetically and chemically modified starches were characterised by sensory and rheological analyses. To clearly visualise the effects of the modifications, data was evaluated by radar plots and multiple regression analysis (chemometrics). Genetically modified potato starches with longer amylopectin chains and increased phosphorous content gave a more gelled and a shorter texture as compared to starches with shorter amylopectin chains and decreased phosphorous content. Acetylated and hydroxypropylated potato starches gave sticky and stringy textures. Correlations between rheology parameters and sensory parameters were found. The sensory parameter stringy/long could be predicted from the rheological data.     

Nutritional characterization of tomato fiber as a useful ingredient for food industry

Tomato by-product consists of peels and seeds, presenting peel high fiber content. In this work, “tomato fiber” (TF) samples, obtained from tomato peels (after tomato processing) by a patented process, were characterized in terms of fiber and macronutrients (proteins, ash, total available carbohydrates and soluble sugars). From our results, TF is mainly composed by carbohydrates, with an average value of 80% of total dietary fiber (much higher than other vegetable by-products), being insoluble fiber the major component. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population.Industrial RelevanceThe use of tomato by-product reduces costs and justifies new investments in equipment, providing a correct solution for the pollution problem connected with tomato processing. The results obtained in this study reveal the high interest of TF as a food ingredient to be used as a valuable ingredient of new functional foods, enhancing insoluble fiber intake in the population. According to the Regulation 1924/2006, the product TF characterized in this study can be considered under the denomination of “Source of Fiber” (more than 3 g/100 g), and for that reason food products containing the above mentioned fiber in quantities equal or superior to 3.9%, could also include the same declaration of nutritional properties in their labeling.     

魔芋低聚糖作为新食品原料的应用研究

魔芋多糖是魔芋的主要成分,魔芋低聚糖是魔芋多糖经过酶、酸、辐照等多种方法降解得到的寡糖。魔芋低聚糖作为新食品原料在食品及保健食品中有着广阔的应用前景。与魔芋多糖相比,魔芋低聚糖具有优良的性能,可用于改善食品品质,保鲜食品,同时也适用于多种低脂食品的加工和制作,满足各类人群的需求,有利于人体健康。另外,魔芋低聚糖作为功能因子,对机体有多方面的保健功效,有望用于保健食品行业,来改善人体肠道菌群,增强免疫力,调节血糖、血脂等。总之,魔芋低聚糖是一种理想的食品原料或者食品添加剂。本文从魔芋低聚糖的制备,在食品及保健食品中的应用等方面对魔芋低聚糖进行了综述。     

Functional performance of a resistant starch ingredient modified using a microfluidiser

The effects of microfluidisation on a suspension of a resistant starch ingredient (high-amylose corn starch with 58% resistant starch) in water, that was previously heated (121 °C/60 min) and subjected to shearing using a Silverson Mixer, was examined. Heating and shearing starch suspensions, with or without a subsequent microfluidisation treatment, caused a reduction in the resistant starch content to ~ 30%. There was a decrease in the estimated molecular weight of the starch due to scission of the starch molecules following heating and shearing of the starch suspension and a further reduction with the subsequent microfluidisation of this suspension. Heating and shearing of the starch suspension increased its viscosity. The combined use of heat treatment, shearing and microfluidisation further significantly increased the viscosity of starch suspensions, depending on the pressure used during microfluidisation and the number of passes. The performance of the treated starch suspensions in stirred yoghurts was investigated to assess their ability to contribute to the physical properties in this application. Substitution of 3% milk solids in yoghurts (12% total solids) with heated, sheared and microfluidised starch suspensions significantly (p < 0.05) increased the viscosity and decreased syneresis of yoghurts but the incorporation of starch that had only been heated and sheared without microfluidisation did not. The results indicate that a treatment process for resistant starch which incorporates microfluidisation could potentially produce a new functional resistant starch ingredient with increased viscosity and water-holding properties.Industrial relevanceResistant starches have an important role in human health and are sought-after ingredients for functional foods, i.e. foods with benefits beyond normal nutrition. The incorporation of resistant starches into processed foods is often a challenge as the added starch can detract from the texture of the food. A limitation is the inability of most resistant starches to build viscosity. Our research has shown that it is possible to make a physically functional resistant starch ingredient by the application of physical processes to a starch suspension. This chemical-free process enables the production of a differentiated resistant starch ingredient that has the ability to build viscosity and contribute to the texture of a finished food product. It provides a potential solution for the incorporation of resistant starch into processed food products.     

Bleaching of defatted flaxseed meal to improve its usage as ingredient in food applications

Brown defatted flaxseed meal (FM) was decolourised by dilute hydrogen peroxide (HP). The bleachability was evaluated as function of the FM concentration (2.5%, 5% and 10%), HP concentrations (1%, 2% and 3%), pH (3, 6, 7 and 9), temperature (25, 50 and 75 °C) and reaction time (2, 5 and 10 min). The product whiteness and yellowness were better at pH 9% and 3% HP concentration. The bleachability was enhanced by increasing the temperature but was inversely proportional to the meal concentration. The colour L* value was the highest at 2.5% FM, 3% HP, pH 9 and 10 min at 75 °C (L* = 74.82 ± 0.56) and was the lowest at 10% FM, 1% HP, pH 3 at 25 °C during 10 min (L* = 36.17 ± 0.45). These results may be exploited to improve the profitability of the flax sector using bleached meal as ingredient in food formulations.     

西番莲果皮的应用

<正> 西番莲的学名为PassifloraOacaruica,其果实的日常通用英文为passion fruit,中文称为西番莲果。西番莲的原产地为巴西,花大,色粉红,微香。其果实呈椭圆形,长5.75厘米,并分为两种颜色:一为黄色,一为紫色。因其味特酸,只被加工成饮料或果酱类及调味品;又因其气味具有各种水果的混合香味,故另有一个很好的名字——百香果。     

Bioluminescence as a technique to evaluate udder preparation

Food production processes are increasingly influenced by quality and safety concerns. For dairy production, one of the food quality outcomes is a low level of bacteria in unprocessed milk. A putative on-farm control point for low levels of bacteria is teat and udder cleaning before milking. Currently there are no appropriate on-farm schemes to monitor the effectiveness of different processes used to prepare cows for milking. The purpose of this project was to compare levels of teat skin bioluminescence with direct bacterial culture as a tool to evaluate teat cleanliness of dairy cows. Bioluminescence demonstrated average changes in cow cleanliness as animals proceeded through the premilking sanitation steps and, in that manner, could be used as a tool to demonstrate the effectiveness of the process.     

变性淀粉在速冻食品中的应用

随着人们生活节奏的加决,生活水平的提高和饮食结构的变化,人们对食品的需求有了明显的变化。减轻家务劳动,日常食用些既美味又营养的食品。在讲究高效的今天,已成为普遍现象。进入90年代速冻食品的消费出现了新的热点,一些传统的食品的行列,如:速冻汤圆、速冻包子、速冻春卷等备受青眯。速冻食品一般需要经过预冷、冷冻、冷藏和使用     

Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF showed low lipid and high starch contents and balanced SDF/IDF levels, which is important for the functionality of fibre in the human diet. MDF exhibited adequate water-holding capacity, similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF conserved the balance of SDF and IDF and most of its anti-radical efficiency. In vitro starch digestibility tests of MDF bakery products indicated a low predicted glycemic index. MDF might be an alternative for development of products with balanced DF components and low glycemic response, aimed to people with special carbohydrate/energy requirements.     

Food supply chain leanness using a developed QFD model

Lean production is one of the initiatives that major businesses all around the world have been trying to adopt in order to remain competitive in the increasingly global market. The focus of this multi-dimensional approach is on cost reduction by using tools such as Just in Time (JIT). On the other hand, many researchers have focused on the food supply chain in recent years because of the high importance of this issue in the supply chain management context. By linking Lean Attributes (LAs) and Lean Enablers (LEs), this study used Quality Function Deployment (QFD) to identify viable LEs to be practically implemented in order to increase the leanness of the food chain. Furthermore, fuzzy logic is used to deal with linguistic judgments expressing relationships and correlations required in QFD. To illustrate the practical implications of the methodology, the approach is exemplified with the help of a case study in the canning industry.     

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.     

协会同国际行业组织加强交流,增进互信,推动行业共同发展

<正>近年来,协会同国外行业组织的交流日益密切,尤其是同具有东方饮食文化的日本和韩国的行业组织开展了多种形式的合作,为推动中日韩三国行业的健康发展,增进三国间行业的交流和互信发挥了重要作用。早在上世纪90年代,协会与日本食品添加物协会就建立了联系,双方在法规标准方面保持着经常性的沟通,为中国和日本企业产品进出口提供法规标准方面的咨询和答疑服务,同时,双方分别在中国和日本进行了座谈,对两国法规标准开展了比较研究。双方还与中日两国的企业一道为共同向联合国粮农组织和世界卫生组织食品添加剂联合专家委员会申报栀子黄     

Functional food ingredient quality: Opportunities to improve public health by compendial standardization

Functional food ingredients often include well-characterized dietary supplement ingredients, and are expected to deliver corroborated structure/function declarations and may support health claims. A compendial monograph for a functional food ingredient, as exemplified in the Food Chemicals Codex (FCC), is vetted and made official by elected volunteer experts in the Food Ingredients Expert Committee of the Council of Experts of the United States Pharmacopeial Convention (USP). As a result, manufacturers and other stakeholders can use these public standards to conduct tests that assure the quality of functional foods and food ingredients in commerce. FCC monographs complement adherence to current good manufacturing practices for foods and dietary supplements, and provide minimum quality standards during safety and exposure evaluation.     

Fucoidans as a natural bioactive ingredient for functional foods

Functional food is considered to be any food or food component that provides health benefits beyond basic nutrition. Recently, a great deal of interest has been paid by the consumers towards natural bioactive compounds as functional ingredients in the diets due to their various health beneficial effects. Notably, marine resources have been recognized as rich sources of structurally diverse biologically active compounds with great application potential in marine functional foods. Among them, fucoidans have been found to possess various bioactivities including antioxidant, anti-inflammatory, anti-allergic, anti-tumor, anti-obesity, anti-coagulant, anti-viral, anti-hepatopathy, anti-uropathy, and anti-renalpathy effects. Hence, this contribution focuses on fucoidans derived from marine sources and presents a brief overview of their biological activities with health benefits.     

发展食品添加剂工业,推动食品工业技术创新--在中国食品添加剂和食品配料行业百强企业授牌仪式上的讲话

食品工业越发展，在国民经济领域中的地位越重要。只有全面搞好食品工业的技术创新，提高我国食品工业的水平，增强整体实力，才能提高竞争能力，才能在全球经济活动中与人家一比高低，这是最根本的，这是企业的生命之源。在食品工业技术创新的诸多因素中，新的原辅材料的使用，特别是食品添加剂的合理使用是推动食品工业技术创新的一个重要方面。